Home » Ricotta and Leek pie with candied tomatoes

Ricotta and Leek pie with candied tomatoes

by Ada Parisi
5 min read

Ricotta and Leek pie, soft and gentle, serve hot as an appetizer, accompanied by a rich bechamel and cheese and candied tomatoes in honey. A plate of highly effective, but easy to prepare: You can prepare it in advance, will not bake it forty-five minutes before serving. The sweetness of the tomato confit goes well with delicate leek and aromatic persistence with the soft flavor of the ricotta.

Ingredients for 4 people:

  • 4 leeks
  • 300 grams of fresh ricotta di pecora
  • 2 whole eggs
  • 50 grams of grated pecorino cheese
  • a pinch of Sage, finely chopped
  • extra virgin olive oil, salt and pepper
  • butter to grease the molds
  • 8 piccadilly tomatoes (go well even the pachino)
  • a spoonful of honey (Orange Blossom or millefiori)
  • a pinch of thyme
  • Four tablespoons of bechamel (for the recipe Click here)
  • Four tablespoons of cream
  • 25 grams of grated Parmesan cheese

Clean the leeks eliminating the green parts and harder erections, make them into thin slices and put them in a pan with a little oil. Let them dry on medium heat. Preheat the oven at 180 degrees.

In a bowl combine the leeks, La ricotta, pecorino, whole eggs, chopped Sage, season with salt and pepper and switch the mixer until dough is creamy. Grease and flour of aluminum molds and fill them with the mixture until about half a centimetre from the edge. Bake 40 minutes.

Meanwhile candy cherry: in a pan, put a teaspoon of extra virgin olive oil, tomatoes (washed and dried) cut in half lengthwise, the teaspoon of honey and salt. Cook for about 15 minutes over medium high and add the thyme.

Enriching the bechamel heating it on low heat with the cream and, Once the mixture is hot and creamy, turn off the heat and add the Parmesan. Remove the pudding from the oven and let them rest a couple of minutes.

Serve with a spoonful of bechamel at the base of the plate on which you will place the flan, garnished on top with tomato confit.

THE PAIRING: We suggest a classic Prosecco Doc. Bubbles sgrasseranno pleasantly soft mouth from oiliness of ricotta, pecorino cheese and white sauce.

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